INGREDIENTS:
Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 cups pumpkin puree
4 cups chicken stock
Bay leaf
Pinch sugar
1/3 tsp curry powder, or to your taste
Pinch nutmeg
2 cups half-and-half
Salt and pepper
Toasted coconut

DIRECTIONS:
Slowly saute onion and garlic in oil until transparent, about
5 minutes. Add pumpkin puree and chicken stock, bay leaf,
sugar, curry, nutmeg and mix well. Bring to boil, then lower
heat to simmer. Cook 20 - 30 minutes. Taste for seasoning.
Add half-and-half and simmer another 10 minutes. Remove from
heat and cool. Blend in batches in blender. Strain through a
fine strainer. Reheat gently, and serve with toasted coconut.